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Old 11-21-2007, 06:22 AM   #1
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts

Is there any way to configure BeerSmith to have my mash out addition at 212 instead of the usual 196? This way I'll use less water, and I think that would be better off.

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Old 11-21-2007, 02:01 PM   #2
Funkenjaeger's Avatar
May 2007
Nashua, NH
Posts: 1,598
Liked 12 Times on 10 Posts

I always do that by editing the mash out step, telling it to use a specific VOLUME of mash-out water, and lowering the volume until it's about 212. It would be nice if there was a simple check-box for "use boiling water for mash out"

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Old 02-18-2011, 06:18 AM   #3
Feb 2009
Huntsville, AL
Posts: 178
Liked 4 Times on 3 Posts

I know this is really old, but I just figured this out earlier this week. If you go into the list of standard mash profiles (through the "Choose" button on the recipe editor), you can edit the the initial settings. I think they're all based on a 10lb grain weight. Adjust the Mash Out volume until the temperature ends up near boiling (I just used 5qts at 210 to account for a slight temperature drop during transfer). Then, when you select that profile, it will automatically set the mash out volume based on that water temperature.

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